Lemony Butter Cookies

Weird. Not good. I know how to mix my wet and dry ingredients, that wasn't the issue. WHY ARE THERE NO EGGS!?!?!?! Never made a cookie recipe without eggs and now I know why. A waste of good lemons unfortunately.

It's a solid butter style cookie. The dough could be covered and chilled for a couple of hours as it's mostly butter. Any issues regarding flaking...are due to inexperience. I'm not here to teach you how to measure your ingredients properly, especially flour and confectioners sugar.

this elegant little cookie is the most popular one i make. always requested, so i make extra batches to send home with guests...the cookies rarely reach their destination.

I did not enjoy this recipe. The cookie recipe is missing a very important measurement of the butter, which is 2 sticks. My dough turned out flaky and didn't bind very well. The icing was more like a buttercream glaze, but didn't go on the cookies very easily. I ended up using the bottom of a small glass to get a decent size shape. It was a lot of hassle for me and not worth it.

My husband loved these cookies but thought they could be a little tarter. I used Meyer lemons fresh from our tree. They are sweeter than the grocery story ones. The texture came out great with just the right amount of crispness. Next time I will make more icing because I ran out.

These are really good. They cooked quickly and got pretty crispy. I made double the icing after reading a few reviews but actually didn't need that much icing. I made these to surprise my husband who loves lemon bars and he really likes them. I will want to play with the recipe and see if I can cook them a little less. By the time the bottoms turn brown they get pretty crispy, would love it if they could be softer but worry about them being too fragile.

2 sticks of butter. Changed nothing at all except scraped 1/2 a vanilla bean into the lemon glaze. Hands down the crowd favorite. These were fabulous! Thanks for an exceptional recipe.

I figured the “two unsalted butter” was the equivalent to 2 sticks. I believe that’s correct. I made the dough and baked a sample batch first. I used the described method of shifting the cookies from top to bottom rack. That didn’t work well at all! Burned the bottoms of the test batch and a couple of cookies jumped ship right onto the floor (oops my fault) . I don’t think shifting from one rack to another was at all necessary in my opinion but every oven runs differently.
My oven runs quite hot so I always do a test batch then I adjust accordingly. What worked for me was placing the cookies in the middle rack on parchment paper lined cookie sheets and leaving them there until done. I timed the cookies to bake 10 to 11 minutes I checked the bottoms and this worked out perfectly. I alway put my timer on for less then the time required on a recipe just in case.
These cookies taste great and I’m adding them to my holiday cookie assortment. Hopefully they will store well, that will be the next test. According to the recipe these last two days. Fingers crossed they will last a bit longer.
I always use parchment paper so I would say that the others who recommended it so the cookies don’t flatten are right about that. My cookies held shape and didn’t spread too much or flatten.

The butter amount in this recipe is 2 sticks of unsalted butter.

The recipe calls for "2 unsalted butter "

I figured it was 2 cups . Now I'm sure I was wrong .

The cookies were a total failure.